In non-reactive bowl, marinate scallops in fresh lime juice for 1–2 hours. Cover and keep in refrigerator. Pour off lime juice and add the remaining ingredients with a good squeeze of an additional lime.

If scallops are sushi grade (ours usually are), skip the marinating– just squeeze juice of 2 limes on them, add the rest of the ingredients and serve

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[…] scallops—we often pop a few raw ones right into our mouths when they arrive.We like to make a ceviche with the Nantucket Bays. The sushi grade scallops marinate quickly. We’re expecting our first […]